Blender Hollandaise Sauterne

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Title: Blender Hollandaise Sauterne
Categories: Sauces, Vegetables
Yield: 1 servings

3 ea Eggs, separated 1 pn Cayenne
1/4 c Christian brothers 3/4 c Butter
1/4 ts Salt

uterne
Place egg yolks, wine and seasonings in blender. Heat butter to foaming
hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour
butter into mixture while still blending at high speed. Fold in stiffly
beaten egg whites and serve immediately or keep warm by placing container
in warm water. Serve over cooked asparagus, broccoli or with eggs
benedict. Approximately 1 1/2 cups.

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